Golden Waxed Glutinous Rice Rolls
by Dream peach
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the glutinous rice and boil it with a small amount of water (the amount of water is slightly more than that of the rice)
2. Wash the soft soaked mushrooms and sausage and cut into fine pieces.
3. Put a small amount of oil on the pot, saute the sausage and mushrooms, add a small amount of salt and light soy sauce, stir and stir well.
4. Add the fried shiitake mushrooms and sausage to the cooked rice. If you want to add other ingredients at will, add an appropriate amount of light soy sauce and mix well. Forgot to take photos with soy sauce, forgive me!
5. Set aside the mixed glutinous rice filling. Next and dough.
6. Mix the yeast with 100 grams of warm water and sugar, add it to the flour and pumpkin puree, and make a smooth dough. The dough does not need to be kneaded until it comes out of the film.
7. Divide the dough into 6 equal parts.
8. Take a portion of the dough and use a stick to form a sheet.
9. Wrap the glutinous rice filling on the bottom of the middle.
10. Roll up the lower end of the dough to form a cylindrical shape with the mouth facing down. Use the same method to finish the remaining dough.
11. Put the shaped dough into a steamer that has been rubbed with oil. Cover tightly and leave in a warm place to ferment to 2, 5 times the size (just need to ferment once)
12. Put water in the upper pot to boil, put the fermented noodles in, and steam over high heat for 15 minutes to get out of the pot.
13. Cut the steamed finished product into sections and place it on a plate for consumption.
14. Reminder: After making the dough, you can shape it immediately. You don't need to do the first fermentation, but you can also ferment twice. The prerequisite for one fermentation must be two or five times the size.
